I have some praline mousse and hazelnut joconde from a few weeks back, and since I was craving some mousse cakes, I decided to make them into mini versions of these petit gateau.

As I was lazy, I skipped the coffee in the namelaka, leaving it as plain chocolate namelaka. I also left out the frangelico syrup for the joconde. And since I ran out of plain pâté friable, it is replaced with the chocolate version.

1) Divide hazelnut feuilletine equally into 6 portions and spread it on each of the joconde rounds. Allow to chill in the refrigerator.

2) Fill each cavity of the stone mold with 30g of praline mousse, spreading it lightly so it covers the sides of the entire cavity.

3) Place a frozen milk chocolate namelaka round into each cavity.

4) Spoon another 15g of praline mousse into each cavity, covering the namelaka layer.

5) Place the joconde layer, feuilletine side down into each cavity, pressing down so the joconde is level with the edge of each cavity. Allow to set overnight in the freezer.

6) Remove frozen mousse from the freezer and carefully unmold. Glaze the petit gâteau and place on each páté round.

Some short cuts, but thankfully, it is still a satisfying combo. After all, taste buds can be nostalgic too, and the memories of this entremet has been pretty sweet. Plus, I love the marbling effect of the mirror glaze on these.